Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab!
Salmorejo (stewed crab) has a very special place in my heart.
When I came home to meet Abuelo for the first time, he made Salmorejo de Jueyes.
Marta Rivera
He was so excited to cook for a chef who was going to be his future daughter-in-law!
He knew the crabs were ready for the pot when their legs grew hairy.
The mini sweet peppers used in this recipe are found with the bell peppers in the produce section.
Marta Rivera
The olive/capers mix is known as alcaparrado brings a salty-umami flavor to most Hispanic stews and meat dishes.
It means less prep and less waiting until dinner.
Just confirm you feel through the meat for any rogue bits of shell.
Marta Rivera
Discard any that you find.
Youll just need to steam them fully prior to picking the meat to use in the recipe.
How to Make and Serve Salmorejo
Dont let the stew in the name discourage you.
Marta Rivera
This full-flavored dish is ready in under thirty minutes.
Serving it over steamed white rice is the best way to enjoy salmorejos many flavors.
Reduce the heat to medium, and add the tomatoes to the pan.
Marta Rivera
Cook the mixture, stirring frequently, for 4 more minutes.
Simmer for five minutes, uncovered.
Add the crabmeat and water to the pan, and gently fold the meat into the tomato sauce.
Marta Rivera
Avoid stirring too aggressively: you want to keep the crabmeat in lumps.
Reduce the heat to medium-low, and cover the pan.
Allow the salmorejo to simmer for 10 minutes without stirring.
Marta Rivera
Serve the salmorejo over steamed white rice, or atop fried plantain chips.
you might also freeze the salmorejo for up to two months in a zip-top storage bag.
Thaw overnight in the fridge, and warm it on the stove in a saucepan until its bubbling.
